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In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the chopped onion until it turns a light golden color.
Add minced garlic, chopped carrots, and diced celery. Continue sautéing for about 10 minutes, until the vegetables are softened and develop a rich flavor.
Deglaze the pot with white wine, letting it cook until most of the liquid evaporates (about 5-7 minutes).
Add the drained beans, broth, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, and oregano to the pot. Stir well to combine.
Bring the soup to a boil, then lower the heat, cover, and simmer for 15 minutes.
Remove the bay leaves. Blend about 2 ½ to 3 cups of the soup until smooth, then return this creamy portion to the pot. Adjust the thickness by adding more broth as needed.
Stir in the chopped kale, simmering for a few minutes until it wilts. Taste and adjust seasoning, adding more salt, pepper, or a splash of lemon juice if desired.
Serve warm with a side of hearty gluten-free bread.